More info coming soon! In the meantime, check this out: Get a tour of the FREE APP to translate vegetarian and vegan food requests into Thai. I made a hard copy of this Guide to Being Vegetarian in Thailand with my Peace Corps Thailand buddies Shawn Green and Peter O'Brian.  The amazing Thai Vegan Chef and restaurant owner May Kaidee turned it into an app for everyone and it has thousands of downloads. Go straight to the free app downloadCook vegan Thai food at home with these 7 Vegan Thai Cooking Tips From Famous Chef May Kaidee 

Vegan kimchi takes this taco to another level. The red rice adds color and lovely contrast to the creamy green avocado. Homegrown sprouts make it so fresh you'll float. Ingredients for 1 serving: 3 soft corn tortillas 1/8 cup cooked red rice 1/2 a ripe avocado 2 Tbsp vegan kimchi 3 pinches of sprouts   Lightly toast the tortillas in a toaster oven or on a flame on your stove top Top each tortilla with 1/3 of the ingredients above  

This chickpea eggless egg salad makes a great sandwich, wrap or side dish. Serve it with roasted purple sweet potatoes for a beautiful color combination.Ingredients: 1 cup of cooked chickpeas1 Tbsp dijon mustard1/8 cup vegan mayonnaise (very naughty)1/8 cup diced pickles3 Tbsp pickle juice1 medium sized shredded carrot2 stalks of celery diced1 sushi-size sheet of nori crumbledsea salt to tasteMash the chickpeas with a fork or potato masherCombine all other ingredientsEnjoy cold with homegrown alfalfa sprouts in a wrap or warm with roasted potatoes

Thai peanut sauce was a mystery to me until I took May Kaidee's Vegan Thai cooking class in Bangkok. A blender, natural peanut butter, and soy sauce is all it takes to make an amazing noodle sauce for pad thai and dipping sauce for nori rolls and fresh rolls. I added ginger after living with an amazing chef and friend in Indonesia. Ingredients:1/2 cup of natural sugar-free peanut butter1/4 cup of hot water or coconut milk1 inch piece of peeled ginger shredded1 clove of garlic diced smallrice vinegar to tastesoy sauce to tasteoptional: brown rice syrup to tasteoptional: one tablespoon of tomato paste, half

That's right. Those fuzzy cigar-like cattails in ponds have a delicious root under the water that is totally edible and fun to eat. They're feast food! And if you bring this dish to a party you'll be displaying the bounty of wild food that often surrounds us. To harvest: Put your hands as close to the base as possible and pull. Peel off the outer woody layers and you have a plant similar to hearts of palm. Harvest in the summer in unpolluted water where there are a lot of other cattails. Ingredients for 6-8 servings as a side dish:1/4 of an onion diced1 cup

Having a satisfying breakfast is one of the keys to losing weight and fighting off the urge to eat unhealthy food for snacks and lunch. It can be tough to make just the right amount of oatmeal. And recipes for leftover oatmeal often involve eggs, baking, and more time than I'm willing to put into saving cooked oatmeal from the compost. Here's a super quick and easy solution: Make leftover oatmeal into pancakes! *Get gluten-free oats if you eat gluten-free :) Makes 2 pancakes 1 cup of cooked leftover oatmeal (or however much you have left) A dash of vanilla A sprinkle of cinnamon Optional toppings: real

This recipe was inspired by Janet Harn's Cooking Class in Seoul. Highly recommended! Janet did her whole cooking class vegan for us. [caption id="attachment_1220" align="alignright" width="225"] Janet cooking sweet potato noodles[/caption] Check out these 9 Vegan Korean Cooking Tips from Seoul Chef Janet For 1 delicious vegan pancake: 1 Tbsp ground flax seeds and 3 Tbsp water (as egg replacer for 1 egg) 5 Tbsp water 3 Tbsp flour (any combination of whole wheat flour and unbleached all purpose flour that you like) 2 Tbsp corn starch (I need to try arrowroot too

This is a great recipe for finishing up leftover sticky rice. Chickpeas pop in your mouth, the simple miso broth is satisfying and the parsley adds beautiful contrast and everyone is happy. 2 cups of cooked black sticky rice1/2 cup chopped carrots1/2 cup of cooked chickpeas1 Tbsp white miso1 Tbsp brown misoChopped parsley for garnishCombine the sticky rice, carrots and chickpeas in a pot and add just enough water to cover.Bring to a boil and reduce to medium heat.Remove a teacup of the water from the pot and dissolve the miso. Whisk it or mash it with a fork until the chunks are gone. Turn